Grandma’s Frosted Lemon Bars

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Grandma’s Frosted Lemon Bars
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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 16
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A cool pop of lemon frosting dresses up this dessert, and is the perfect topping for the chewy, tangy bar cookies.
By Elizabeth Dehn
Updated Aug 8, 2011



  • 1/2 cup butter, softened
  • 1 cup Gold Medal™ all-purpose flour, sifted
  • 1/4 cup powdered sugar, sifted


  • 2 eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 4 teaspoons freshly squeeze lemon juice
  • 1/2 teaspoon lemon zest (or more to taste)
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
  • 2
    In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
  • 3
    Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
  • 4
    Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
  • 5
    Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
  • 6
    Cool completely before frosting.
  • 7
    In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
  • 8
    Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Refrigerating for at least two hours or overnight makes it easier to cut bars into squares.


Nutrition Facts are not available for this recipe
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